Piggy bank of recipes for the Airfryer (links, discussions, tips, problems)

Today I baked a cottage cheese casserole in a Pyrex glass pan. I understand that the baking dish and pilaf for the airfryer should be thin-walled?
From above everything was perfectly baked, but from below, as it seemed to me, not very ... I think that the matter is in a thick-walled form.

Today I baked a cottage cheese casserole in a Pyrex glass pan. I understand that the baking dish and pilaf for the airfryer should be thin-walled?
From above everything was perfectly baked, but from below, as it seemed to me, not very ... I think that the matter is in a thick-walled form.

In aluminum molds, it is baked evenly, the heating of the walls is more uniform because.

[Schapirinka]

Schapirinka You can turn over and bake for another 5 minutes, but in general you need thin-walled dishes.

Girls, yesterday I made croissants in Ag.
I laid them out on the gratings in 2 floors, put them to approach .........
I come in 15 minutes, and my croissants smoothly flowed down between the bars.

So that's it ..
learning to cook.

I didn’t take a photo for some reason, now I regret it.

[natamylove]

natamylove , in order to bake croissants in the AG, you need to put baking paper with holes on the grates and then they will not run away.

[Shurshun]

Shurshun , share pliz how you dry in AG, kind relatives again gave me several boxes of apples, which they did not do last time, now it remains to dry the apples, but how to do it in AG?

I cut out the core (the stubs are rich in pectin, I boil them and pour the liquid into the dishes, put them in the refrigerator, use them when needed, do not sour, do not have time)
then I put it in the AG on 5 lattices (as you remember, my set is 12 items) with an additional ring. 30 minutes and I put them on bamboo sticks to dry, hang them on the kitchen structure. It turns out like this: no space is taken, and the result pleases both rustling eyes

temperature 150 degrees, 5 grates. Where black drying turned out is experiments with time and temperature. I’ll go and click the set of my sweetheart, otherwise I’m getting busy. There will be a photo for hours.

[HERE]

AG perfectly bakes bread !!!! Here is one of the loaves that did not work in HP.

The recipe can be viewed HERE

🔗 Airfryer recipes by Jamie Oliver and original recipes.
Lots of good and interesting recipes.

[Anastasia]

Anastasia! Did you cook the knuckle first, or smoked it right away? I just do it very often, but what I like most of all is when you first cook wine and then smoke it. I also make smoked tenderloin very often.

[Anastasia]

Anastasia! Did you cook the knuckle first, or smoked it right away? I just do it very often, but what I like most of all is when you first cook wine and then smoke it. I also make smoked tenderloin very often.

I heard about this method, but I myself do not heat the knuckle in advance, only marinade. And then I languish in the oven in the baking sleeve, but yesterday I tried it in AG, in principle everything turned out well, only fried a little, but this is my omission. And how much should you cook in wine and how much wine should you take and which one is better?

I heard about this method, but I myself do not heat the knuckle in advance, only marinade. And then I languish in the oven in the baking sleeve, but yesterday I tried it in AG, in principle everything turned out well, only fried a little, but this is my omission. And how much should you cook in wine and how much wine should you take and which one is better?

I take semi-sweet red wine in half with water, so that the shank is closed, I add spices, parsley root, celery, garlic, onions, carrots, lavrushka and leave it in this brine overnight, and in the morning I cook for 2-3 hours (depending on the quality of the shank , that is, frozen or fresh) then I spread it in the AG, smear it with either sour cream or mustard with garlic and for 40 minutes. at high speed and 205 g, but there you have to look at the shank. I pour it over the mute with beer if it's fried.

Hello! Sorry to interfere, but as they say: a stupid question is not a question asked ... Please enlighten, what is a knuckle? Thank you!

In Ukraine, this is called a shank. This is the front leg from the knee to the shoulder blade.

[Shurshun]

baked on a non-stick cloth, which I cut out in a circle for multi, it turned out that the diameter is also suitable for AG) Pies, like everyone else, flew away at the moment

Shurshun, here from this place a little more please (I write). Which canvas? Lattice height? Temperature? How many pies were made from a portion of "awesome"? What else did I forget to ask? YOU ARE WELCOME!!! Well, I really want to try to bake so that it is good.
otherwise I already had a fight with potatoes today, she didn't want to fry as I asked.

For the experiment, sausages were baked in a dough on two grates - on the upper grate they baked and quickly, which was pleasant, and on the lower one by this time they did not even start to bake at all - as they put them, they remained white. I had to remove the upper baking sheet, already ready, and move the lower baking sheet up.

[Anastasia !!]

Anastasia !!This is really problematic in AG. What would be baked, but you still have to bake the lower grate, you need to bake with a ring and start at low speeds.
Viki you can also bake on a simple sheet of parchment.

And what did not please you with potatoes? What did you do?

[You can smoke squid rings as follows:]

I read it on the Hotter forum (it doesn't work now, to clarify): You can smoke squid rings as follows:

1. Pre-boil the squid rings.
2. Place the rings on the middle wire rack, place the top wire rack on top, and on it in the stimmer place the alder chips moistened with water and VNIRO / grill smoke.
3. Set the temperature to 235 ° C, medium speed, and cooking time 10-15 minutes. Who knows what the difference is: when the shavings are at the bottom, and when when at the top? THANK YOU!
_________________
It doesn't matter who you are and where you are coming from, it matters where!

[Shurshun]

Shurshun, here from this place a little more please (I write). Which canvas? Lattice height? Temperature? How many pies did you get from a portion of "awesome"? What else did I forget to ask? YOU ARE WELCOME!!! Well, I really want to try to bake so that it is good.
otherwise I already had a fight with potatoes today, she didn't want to fry as I asked.

non-stick cloth 🔗
the height of the baking rack is an average temperature of 180, as in the oven. did not preheat the AG
the number of pies depends directly on the size, I made it from a child's palm.
the filling was apple jam, the proofing was as per the recipe. I tried the oven on two grates with an additional ring - I didn't like it. The oven in the AG is excellent, you can make a small amount. In the oven I do it with troughs))))
I bake potatoes on the lower and middle wire rack. without additional ring. Temperature 190, time - potatoes are always different, I look at it, if it is browned - that's enough. The main thing is not to overdry. I didn't time it. because it so happens that when I cook potatoes in AG, I hang around - for example, I take out a delicious Basin cabbage and hang over the jar until the potatoes are completely cooked

Baking is best done on a medium wire rack and at 180 ° C. And they wrote about this on Hotter's website. And start at the bottom, and then bake - everything dries up. And what's the point - then it's easier in the oven. Especially tasty pies in AG made from purchased puff pastry. Very tasty.

[Viki]

.... one should bake with a ring and start at low speeds.
Viki you can also bake on a simple sheet of parchment.

And there are no low speeds
zvezda , Thank you! I'll take everything into account, but there are still questions ... Where is that sheet of parchment you have? At the bottom? Is there a grate?
And here are my experimental buns:

And what did not please you with potatoes? What did you do?

I was confused by the "fry" button. I pressed it. When I realized that now it will be fried on top, but inside it will remain raw, I turned on my brain and switched to 190 *.
Shurshun, Thank you! This is exactly how the potatoes turned out!
And with baking, I will continue to experiment.
This is an exciting activity, I must confess to you!

[Viki]

Viki just gorgeous pastries !!!! Parchment on a wire rack (medium)
But my creations ...
ZEBRA PIE
Cupcakes
Tenderloin smoked

LAVASH PIE WITH CHEESE AND APPLES


LUNCH IMMEDIATELY 5 DISHES

[Shurshun]

Shurshun, Thank you! This is exactly how the potatoes turned out!
And with baking, I will continue to experiment.
This is an exciting activity, I must confess to you!

My AG also has the same speed, this is exactly what is most exciting)) But since I am a great lover of experiments, such an AG was created for me
I was glad that you got a potato. I really don't like oven potatoes, either fried or mashed potatoes, but here he only eats them on the way. I liked such a potato with ham made from hearts, stomachs, dried apricots, raisins, soy sauce, onions and without a piece of bacon ...

Zvezda, I bought 6 thin silicone molds in the Hotter department, just for such cupcakes as in your photo. Please give me an exact recipe: how much and what to put, temperature, speed. And maybe you have a recipe for unsweetened cupcakes, otherwise you need to update the molds. And you tried to cook soup in ordinary glass jars, or is it better in clay pots.

[Girls]

Girls!
I updated wawawa and would be glad if my selections are useful to you.

Recipes for a slow cooker and for canning are collected from our website and from the Good Kitchen website. The rest are mainly from our site and from the files sent to me by forum users (I will not list, there are too many). And once again I draw your attention to the fact that I am not an author, but an archivist!

[CUT-OUT]

Oh, and now it would be nice and detailed recipes! Since, if everything is more or less clear with the muffins, then it would be interesting for the smoked cut and the lavash pie, both in terms of the composition of the products and in preparation.

CUT-OUT
Salt the meat, season with spices, garlic and overnight in a cool place. In the morning, put in the AG on Wed. grate, sprinkle with liquid smoke and at an average speed of 10-15 minutes at 235g, then reduce to 150g. another 20-30 minutes, depending on the amount of meat.
LAVASH WITH FILLING
we put Armenian (any mossy) lavash in a baking dish, put cottage cheese mixed with egg, sour cream, sugar and salt there, put apples on top. We cover everything with the ends of lavash and grease with a beaten egg and in AG at a temperature of 180, the average speed is 25-30 minutes
according to the same recipe I make with other fillings, for example, here cheese, sausage, tomatoes

Zvezda, I bought 6 thin silicone molds in the Hotter department, just for such cupcakes as in your photo. Please give me an exact recipe: how much and what to put, temperature, speed. And maybe you have a recipe for unsweetened cupcakes, otherwise you need to update the molds. And you tried to cook soup in ordinary glass jars, or is it better in clay pots.

Here is a salt in a clay pot, I really like

but in cans .... this is something, you don't want to try in vain, I always have a varied side dish at hand and ooooooooo delicious. You just have to fill up the belly. rice, vegetables in a jar, add salt (I added 1/2 of the bouillon cube) put a spoonful of oil and pour boiling water and in the AG for 40 minutes. I also made soup there, great, but to say where is better ... I don't know, I practically don't eat soups myself.

I have had AG for three months, although I have been looking at it for a long time, but I did not dare, I was tormented by doubts .... is it necessary?
But on one of the culinary forums there is a person who, with his recipes and inventions, encouraged me to buy, which I do not regret at all now.
He largely replaced my stove, oven, toaster and even the MVP.
I like the ease of use and the great possibilities of this unit.
She began to cook with smoking and was already madly grateful to her assistant only for them.

In this thread, I will try to submit all my creations to your judgment. Let's try and learn together, because someone may have suggestions, amendments.
I will be very glad to listen to them!

Hairpin thanks !!! I saw you took over Tiger

I didn’t buy it, but paid. In our country, this may not be the same!

[GG_]

GG_ I, as the most ardent fan of AG (they christened me that way here, and I don't mind ...) I sincerely congratulate you !!!!! I am still delighted !!! I want to buy one more !! Come to my page (recipes from Zvezda) I post there just for AG. But about the stew ... I hear it for the first time, can you share the recipe?

Thank you!
recipe ... I do not know ..... I made a kondychka ... I really wanted to.
I cut the pork into small pieces ... salt it ... and put it in a dry jar ... according to the principle - drier down, fatter up .. and on top just lard from this piece, and before bacon lavrushka and a few peppercorns. the jar should be 4/5 filled and covered with a glass lid (or foil, you probably can). in cold AG at MEDIUM speed by 180 degrees for three hours))))

I did it without a lid .... I removed the cracklings from above and the rest cools down ... then I put it in the refrigerator ..

[Hot smoked mackerel]

Explain the hairpin for those who are in the tank

And you try to go to 🔗, on the top left, enter the address and password.

[Hot smoked mackerel]

Here I am with my simple airfryer ...

Hot smoked mackerel
Here in the airfryer, the process has begun



Here are the grateful users



And this is all ready!

What is the recipe? What was used for smoking - shavings or smoking liquid?

Look at here: https://Mcooker-enn.tomathouse.com/in...c=194.0
Yesterday I tried with shavings upstairs in a steam-meter, I didn't like it at all, it dries in a minute, the fish is not visible ... in general, it is better in the tray.

[Anastasia]

What is the recipe? What was used for smoking - shavings or smoking liquid?

Anastasia , no, I didn't use the shavings, I don't have it, and I don't think so
Used liquid smoke "Kostrovok"
Everything, as usual, rubbed with salt, spices, liquid smoke, left for two hours, then the fish on the wire rack and 30 minutes at a temperature of 180 degrees
Once, in the process, I turned it over, well, this, so, I wanted everything to be beautiful, both from above and from below

[Mueslik]

Girls, thanks! It remains to buy and try mackerel!
Mueslik , you have a very beautiful fish!

[NataMayLav]

Let's start with the chicken?
You marinate in an oriental way (this is in marinators, with ginger, soy sauce and something else). The marinator is optional. Putting the chicken stand, expansion ring and off you go. According to the instructions at 260 degrees 40 minutes. But we spilled twice as much. The unit will be agro-industrial (the guy should like it). And around the chicken - potatoes (you just cook it first, for safety reasons) NataMayLav there are cool little potato lyulyakebabs (I didn't pull them yesterday).
And the main thing. Add liquid smoke !!! But don't show the packaging to your spouse !!!

1. I always take dried ginger;
2. If you put the chicken, you will have to turn it over. Not the best pleasure. In addition, because of the spacers, it is better fried from the inside out. And she does not look as effective lying down as on ... on ... well, in short, not lying!
3. The question was not either chicken or potato lyulyakebabs. I propose to spread the lulakebabs around the standing chicken. So that they prepare together.

[Aunt Besya]

Aunt Besya, and for the second time I recommend to cook Fish like oriental (from the book "50 recipes for aero grill", compiled by Rzayeva ES).
Wash the fish, cut into portions, roll in spices (but, do not salt, I already got salted), wrap each piece in foil, leaving a small gap on top for steam to escape.Pour ½ glass of water into the bottom of the flask of the airfryer (either cold before turning on the AG, or boiling water if the AG was first heated. Do not forget that the flask is glass and is afraid of a sharp temperature drop!) Put the fish on a low wire rack. Cook for 10-20 minutes, depending on the size of the pieces (I usually put it on for 15 minutes) at 180 ° C and high speed. This is how I cooked trout in portions and mackerel (cut into 2 parts).

Congratulations on the purchase of your new device and may you have a great relationship with it!

Nothing - it is necessary, the chicken is the main thing, smeared with spices, salt, lay for a little two hours, enough and in the air grill, temperature - 170, time - 1 hour

temperature-170, time-1 hour

I did it at 260 degrees for 1 hour and 20 minutes.

[Aunt Besya !!!!]

Aunt Besya !!!!I'm like a crazy AG fan with all my heart congratulations!!!!!
I would also advise you to start with a chicken, but while she was eating ... cook trout in public, easy for 40 minutes. Do not be too sophisticated, just spread with spices and MAYONNAISE !! for 1 hour (well, in general, it depends on the chicken, its weight) on a medium wire rack, by the way with a lemon in a belly .... class !!! and 260g at high speed. It is necessary to turn over 1 time. Cook the chicken, pouring beer and pour half a glass on the bottom. A win-win option !!! And the fish too, just sprinkle with spices, salt, lemon and on Wed. wire rack 180g for 40 minutes.

[At first]

Thank you all for your congratulations!!!

Well, the chicken is done! Did 1 hour at 205, the last 10 minutes at 270.

It turned out ruddy evenly, the crust is really crispy, and the chicken itself is juicy !! In the oven, such a crust does not work, that's for sure!
In general, I liked it!
At first, AG soap is lighter than the walls and, most importantly, the oven shade (it turned out that it fits into my sink
Secondly, the chicken does not swim in fat, as in the oven, but if you do it on a spit or wire rack in the oven, then we will re-read "firstly" - everything will be splattered with "mom don't cry"
third, although I have convection in the oven, but its speed is unregulated.
Therefore, AH is a nice addition to my good cooker.

But the husband ate a chicken and said that he did not notice anything "such and such". Said "you always have delicious chicken." I had to say that it is more convenient for me to wash this than what they decided on
Now I'll try to make brisket in it ..

Lenochka! Congratulations on your first course from AG! Chicken is a win-win for sure! But with your sophisticated machine, now you can handle any dish! And here I have a pickled mackerel - I really love hot smoked mackerel. For the marinade I took 3 tbsp. tablespoons of salt, 1 tbsp. a spoonful of sugar and 0.5 tbsp. spoons of liquid smoke-subtracted such proportions in the Internet. Then I will report on how it will turn out, but I hope that after the Mueslik experience, that there will be a good result.

I will definitely look at mackerel in our fish stores, to be honest, I never paid attention to it, all the time I took smoked mackerel .. I'd like to try

Lena, take a look, buy it, you won't regret it! I did, I liked it! It even turned out very authentic. Both in taste and in consistency, hot smoked fish. No photo yet, there was no time to do it.
Here is one misfortune - I read that when mackerel is hot processed, there is already a very strong fishy smell. I thought they were exaggerating. Alas, the smell is strong. But I still want to cook fish so much. Therefore, the question is, no one knows by chance how to reduce the smell when cooking mackerel? If it smelled like liquid for smoking, I would survive, but the smell of fish oil is very difficult to tolerate and takes a long time to air.

We often have frozen halibut, smoked it is very tasty Here's who to try

but won't it be salty with 3 tablespoons of salt?

Well, it depends on how long it takes to salt! This is for quick salting, since according to the recipe it was suggested to shake off excess salt in an hour, wipe the inside of the fish with a napkin and start smoking.I started cooking it after 2.5 hours - it was absolutely not oversalted !!

[260 degrees for 1 hour at high speed.]

Today I tried to cook soup and buckwheat porridge in pots at the same time. Three pots together did not fit, or rather, they would fit, but so tightly that one of the pots is even slightly skewed
This was caused by the need to cook dinner only for myself, hubby on kefir (I envy his willpower)
For the sorrel cabbage soup I put everything in a pot at once (sorrel, potatoes, carrots, onions, finely chopped beef, thawed enough to take a knife)
For porridge: half a cartoon glass of buckwheat, a glass of boiling water, 1 onion and 1 large carrot, sautéed on a piece of chicken fat left over from the butt of yesterday's chicken (the fat was cut off) + all the same finely diced beef.
Put on 260 degrees for 1 hour at high speed.
An hour later, the porridge was ready, it could even be less. But the beef in cabbage soup is harsh, set it for another 30 minutes at 170 degrees at an average speed.
Everything turned out to be delicious
The heat transfer from the appliance is large, the kitchen is noticeably hot
Of course, for the sake of such an amount of food, I would not turn on the oven, definitely

[Anastasia]

Anastasia, agree with you. I made mackerel 1 time. It turned out delicious, but the smell ... Because of it, I don't repeat it. What can you think of to reduce the fishy odor? While there are no options, I'm preparing another fish.

[Anastasia]

Anastasia, agree with you. I made mackerel 1 time. It turned out delicious, but the smell ... Because of it, I don't repeat it. What can you think of to reduce the fishy odor? While there are no options, I'm preparing another fish.

Something I have with the answer contrived ..... So, I put sawdust moistened with water down into the pallet and once pour the fish either with beer or wine (white) and so far there have been no problems with the smell.